Festive Pumpkin Cheesecake

• Crust
• 1 qt. graham crumbs
• 3 cups finely chopped pecans
• 1-1/2 cups brown sugar, packed
• 1-1/2 cups granulated sugar
• 1-1/2 cups butter or margarine, melted
• Filling
• - Philadelphia Brick Cream Cheese, softened
• 1-1/2 qt. granulated sugar
• 1-1/2 cups flour
• 18 each eggs
• 3 cups pumpkin puree (796 mL/26 fl oz)
• 2 Tbsp. ground cinnamon
• 1-1/2 tsp. ground nutmeg
• 1-1/2 tsp. ground ginger
• 1-1/2 qt. pecan halves

1. Crust: Mix ingredients.
2. Press 1-1/4 cups (312 mL) of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Refrigerate while preparing filling.
4. Filling: Beat cream cheese, sugar and flour in 12-qt (12-L) bowl of mixer (or in 6-qt.
5. 6-L bowl for trial recipe) on low speed 3 min.
6. or until well blended, stopping occasionally to scrape bottom and side of bowl.
7. Add eggs, 1 at a time, mixing at low speed after each just until blended.
8. Blend in pumpkin and spices.
9. Pour 1-1/4 qt.
10. (1.25 L) batter over each Crust.
11. Bake in 225 degrees F-convection oven 1 hour to 1 hour 15 min.
12. or until centres are almost set.
13. Cool completely on wire racks.
14. Refrigerate 4 hours.
15. Garnish sides and tops of cheesecakes with pecan halves just before serving.

crust, graham crumbs, pecans, brown sugar, sugar, butter, filling, cream cheese, granulated sugar, flour, eggs, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, pecan halves

Taken from www.kraftrecipes.com/recipes/festive-pumpkin-cheesecake-109167.aspx (may not work)